This simple and delicious pumpkin curry tastes best with jasmine rice. Use as much or as little curry paste as you like - but remember, one can always add more. Also make sure you don't cook the pumpkin for too long so it doesn't get mushy.


Recipe Summary

10 mins
30 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat rapeseed oil in a pot over medium heat, add sesame seeds, and toast until golden brown, about 3 minutes. Add chopped onion; cook and stir until soft and translucent, about 5 minutes.

  • Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Stir in curry paste and mix well with the pumpkin. Pour in coconut milk and dissolve vegetable bouillon. Cover and bring to a boil. Reduce heat and cook until pumpkin is soft, 15 to 20 minutes. Season with salt and pepper. Serve sprinkled with green onions.

Nutrition Facts

293 calories; protein 4.4g 9% DV; carbohydrates 14.7g 5% DV; fat 26.7g 41% DV; cholesterol 0mg; sodium 93.5mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
I really liked this! I was looking for a way to use up a partial can of coconut milk that I had in the fridge, therefore I cut this recipe in half. Depending on how small you cube the pumpkin will determine how long it takes before it's cooked through. Mine didn't take more than a couple of minutes of boiling in the coconut milk before it was done to my liking. I had diced my pumpkin in about 1/2" dice. I served this over Jasmine rice, and it made for a delicious lunch! Read More